Recipes
Minted Halloumi and Eggplant Burger
Published 1 February 2024
Delight your senses with our recipe for Minted Halloumi and Eggplant Burgers, a surprising and enchanting combination that is sure to impress. Pair these bold flavours with our Private Bin Marlborough Pinot Noir, a drop full of vibrant, fresh fruit flavours to balance the juicy savoury.
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Ingredients
250g Halloumi, sliced into 8
1 Large Eggplant, sliced into thick discs
2 Red capsicums, deseeded and chopped
1 Red chilli, deseeded and chopped
1 Handful of mint, roughly chopped
1 Teaspoon of fresh ginger, grated
1 Teaspoon of cumin
Juice of 1 lemon
Olive oil to drizzle
1 Large ripe avocado, chopped
2 tbsp Mayonnaise
Small handful fresh coriander
Juice 1 lime
4 Burger buns, halved and toasted
Handful wild rocket or basil to serve
Method
- Put the halloumi, red peppers and eggplant in a mixing bowl with the chilli, ginger, mint, cumin, lemon juice and a glug of oil. Leave for 30 minutes to marinate.
- Mash the avocado with the mayonnaise, coriander and lime.
- Heat a barbecue or griddle pan, then cook the eggplant and red capsicum for 5 minutes on each side or until charred and tender.
- Cook the halloumi for 1 minute on each side or until charred.
- Spread the mashed avocado onto the toasted bun bases, and top with halloumi, eggplant and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.
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Pair with
Private Bin Pinot Noir
Whether you’re enjoying a summer get together with friends or cosied up on the couch next to a roaring fire, Pinot Noir is the perfect wine for all seasons.